What’s not to love about a deviled egg?
These little snacks are easy to prepare, inexpensive, high in protein, and cool on a hot day. I love to just pop one in my mouth.
This deviled egg combines some of my favorite flavors, smoked salmon, capers, red onion, and horseradish with a deviled egg.. I put horseradish sauce into the yolk mixture. If you use pure horseradish, then you definitely want to scale it back. I use Woeber’s Horseradish sauce which I find is the perfect balance of heat.
Everyone has their own method for boiling eggs, and if you have one, follow yours.
I like my eggs a little firm so I place eggs in a pot covered with cold water (always use large eggs). Make sure the eggs are in a single layer and the water is at least 1 inch above the eggs. Bring to a boil and then boil 12-14 minutes (12 will do the job). Then immediately drain off the water, place the pot under the tap with cold water running and add 2 cups of ice cubes to the pot. When eggs have cooled down, refrigerate until time to use.
Deviled Eggs with Smoked Salmon
6 large boiled eggs
3 tablespoons Miracle Whip
1 tablespoon horseradish sauce
2 tablespoons minced red onion
1 -2 ounces smoked salmon
Slice eggs in half, and place egg yolks in a bowl and smash with a fork until the yolks are crumbs. Add the Miracle Whip, horseradish sauce and salt and pepper to taste. Top each egg with a slice of smoked salmon. Sprinkle each egg with red onion and add 3 capers to each egg. Serve.
I made these and kept them for myself, served with a side salad for lunch. It was a high protein, low fat dish.